Green Borsch with Beef Broth, with Tomato Paste

I adapted this recipe for green borscht with sorrel and tomato from my mother. My family just loves this dish.

Summary

Ingredients

• Beef shank – 1 pc. (400 g)
• Medium potatoes – 4 pcs.
• Eggs – 4 pcs.
• Bulgarian pepper – 1 pc.
• Bulb onions – 1 pc.
• Carrots – 1 pc.
• Garlic – 1 clove
• Tomato paste – 1 teaspoon
• Greens (dill / parsley) – 0.5 bunch
• Sorrel – 1 large bunch
• Vegetable oil
• Salt to taste
• Ground black pepper – to taste

Instructions

1. Put the beef in a two-liter saucepan, cover with cold water, bring to a boil, cook for about 1 hour over very low heat, covered.

   

2. In the meantime, cook the fry. Fry chopped onions, diced peppers, grated carrots, and chopped garlic in vegetable oil.

   

3. Cut the potatoes into 2.5×2.5 cm cubes. Remove the meat from the saucepan with broth, transfer to a plate. The broth should remain 1.5 liters (if you get less, add water to the desired volume). Bring to a boil, add potatoes, cook until half cooked, about 7 minutes.

   

4. Meanwhile, boil the eggs until cooked through. Then refrigerate under cold water.
5. Chop the greens finely. Cut the sorrel into thin strips.
6. Put the fry in a saucepan with borscht and cook until the potatoes are tender. Then put sorrel, herbs, and tomato paste in a saucepan, cook the green borscht with tomato for a couple of minutes.
7. Green borscht with tomato is ready. Serve green beef broth borsch with chopped eggs and sour cream.

Enjoy your meal!